FRUIT CRISP AND COBBLER RECIPES
Apple Pan Dowdy
Comments or Information: Rhode Island.
2 cups sliced apples1/2 cup brown sugar
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 tablespoons butter
milk
Shortcake
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar
1/2 cup butter
3/4 cup milk
Toss sugar, spices and salt with apples and arrange in a buttered baking dish. Dot with butter. Bake at 325F until apples are soft. Roll out the shortcake dough to 1/2 inch thickness, and cut to the size of the baking dish. Lay on top of the apples, prick with a fork and brush with milk. Bake at 400F for 15 minutes. Turn onto serving platter apple side up. Serve warm with butter sauce and cream.
Shortcake
Combine flour, baking powder, salt and sugar. Work in butter and add enough of milk to make dough handleable but not too sticky.
Apricot Walnut Crisp
Comments or Information: .
Topping3/4 cup all purpose flour
3/4 cup old-fashioned oats
1/2 cup (packed) golden brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
3/4 cup chopped walnuts (about 3 1/2 ounces)
Filling
3/4 cup sugar
2 tablespoons cornstarch
1/4 teaspoon ground cinnamon
Pinch of fine sea salt
2 1/4 pounds apricots (about 12 large), halved, pitted, cut into 1/2-inch cubes (about 6 cups)
Vanilla ice cream
For topping: Mix flour, oats, brown sugar, cinnamon, and salt in medium bowl. Add butter and rub in with fingertips until mixture comes together in moist clumps. Stir in walnuts.
Do ahead: Can be made 1 day ahead. Cover and chill.
For filling: Position rack in center of oven and preheat to 350FF. Mix sugar, cornstarch, cinnamon, and salt in large bowl. Add apricots and toss to coat. Transfer apricot mixture to 11x7x2-inch glass baking dish. Sprinkle topping over.
Bake crisp until filling is bubbling around edges and topping is crisp and golden, about 1 hour. Cool at least 20 minutes. Serve warm with ice cream. Makes 6 to 8 servings.
Banana Fig Crisp
Comments or Information: .
Filling3 ripe bananas
1 cup dried figs
1/2 cup water
Topping
1/2 cup whole wheat flour
1 cup rolled oats
1/2 cup butter
1/4 cup sesame seeds
Topping
Combine flour and oats, then rub in butter until mixture resembles pea sized crumbs. Add the sesame seeds.
Chop the figs, removing any stalks. Cook in the 1/2 cup water for 10-15 minutes over low heat until they begin to soften. Drain and reserve the juice. Slice the bananas and mix with the cooked figs. Place in a pie dish and pour enough of the reserved fig water to cover the bottom of the dish. Place topping over fruit, and bake at 375F for 25-30 minutes.
Blueberry Slump
Comments or Information: Cape Cod, Massachusetts.
1 quart blueberries1 cup sugar
1/2 cup boiling water
Biscuit Dough
1/2 cup sifted flour
1/4 teaspoon salt
1/8 teaspoon baking soda
1/2 teaspoon sugar
1 1/2 tablespoons butter
buttermilk
Wash berries and mix with sugar and boiling water. Place in a large pan and simmer until the berries are soft. Roll out the biscuit dough to about 1/8 inch thickness. Cut into small squares and drop on cooking berries. Cover and cook for 20 minutes. Turn berries, syrup and dumplings into a glass bowl and serve at once with rich cream.
Biscuit Dough
Sift dry ingredients together, then cut in butter and add just enough buttermilk to form a workable dough.
Brown Sugar and Molasses Peach Cobbler
Comments or Information: .
1/4 cup unsalted butter1 1/2 cups flour
1 cup brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 1/2 cups milk
1/3 cup dark molasses
2 eggs, beaten
2 teaspoons vanilla
1 cup chopped pecans
6-8 ripe peaches, peeled and sliced, about 4 cups
Put butter in an 8x12 inch baking dish and place in 350F oven to melt. Combine flour, brown sugar, baking powder, salt and cinnamon. Combine milk, molasses, eggs, and vanilla. Add to the flour mixture until well blended. Add pecans. Place in dish with melted butter. Spoon peaches over batter. Return to oven and bake about 40-45 minutes until browned. Cool for 30 minutes before serving warm.
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